Lisa Gilbee

Improbabile would be the Italian way to describe being a successful female wineaker in Puglia. Throw in being an Australian, and the fact that the winery is literally an industiral garage, and you have an interesting recipe for some of the best organic wine in the region.

Winemaker Lisa Gilbee went to her first wine tasting at 9. She loved everything about it, particularly the concentrated musty aromas that permeated the room. She knew then that she wanted to make wine. She left her native Australia for Italy in 1994 and landed in Puglia’s lesser-known winemaking region of Manduria. Seven years ago she started her winery Morella, named after her husband, Gaetano Morella.

Four years ago she applied for a building permit. Italian bureaucracy being what it is, the permit has just been approved, to which Lisa laughingly says, “The good news is that in that time we learned a lot about what we need. The bad news is that loans got tighter.” The building, which will include a home for her family, will be in the country amid their vines, a field of young ones (40 years old) on one side, and the old vines (80 years old) on the other. Lisa was lucky enough to purchase the old vine section from an elderly couple who tended the vines themselves until they passed away – 8 months apart from each other.

Everything Lisa does is natural. She holds herself to very high standards and employs a biodynamic “coach,” Ukrainian Alex Podolinsky, whom she knew from Australia. Before going biodynamic, as she puts it, “I stopped using the ‘icides’ – pesticides, herbicides, fungicides.” For her region this was radical, because most of the growers were in the sway of the chemical salesmen who promised increased yield. Naturally, this resulted in poor quality wine, mostly sold in bulk to other winemakers.

Morella Wienry

By choice, Morella is neither certified as organic or biodynamic. It’s not even DOC. Lisa follows her own farming practices and believes that her fans will trust that she’s done the right thing.

Despite the dreary, rainy day of our visit, Morella’s fields, even in their post-harvest state, glowed. The land and its plants radiated vitality, beauty and health. No wonder Lisa’s dream is to build her winery and home for her family amidst these vineyards.

Morella grows 4 varietals: Primitivo, Negroamaro, Malbec and Fiano. From these grapes, 6 wines are made: 4 red and 2 white.

Lisa describes her garage as a “lego winery.” Hand plunging, slow open fermentation and a basket press are her building blocks. The basket press – an old-fashioned cage with pistons that squashes the grapes – extracts 60% by volume and the grapes can only be pressed once with this method. Industrial presses yield 80%, the remainder of volume being stems and leaves. What’s left from her pressing is sold to distilleries.

The juice is then put into 300 liter barrels, mostly to segregate one varietal from another, but also to allow for micro-oxygenation and settling. The latter is essential because the wine will not be filtered. After 12–18 months, the wine is moved to either stainless steel or cement tanks for another 2–6 months. Then it is hand-bottled. She said, “It’s refreshing as an Australian to have wines with natural acidity. In Australia we have to add acid.”

Her final thought; “It’s old fashioned wine making with attention to cleanliness. If you have good vineyards, you don’t have to do much in the winery.”

The winery’s production is 20,000 bottles. 2000 are white. Most is sold in Switzerland, followed by England. A few palettes find their way to the U.S. so do yourself a favor and look for them. They are imported by Piedmont Wine Imports.

Tasting Notes

Morella Primitivo Negroamaro, 2010

Albero Damiano, the Maitre d’Hotel at Palazzo Indelli in the seaside town of Monopoli, tasted the wine and weighed in with the following – “Stupendous!” It’s not necessary to serve with this with meat, it would also work well with vegetables and fish. "Personally, I like wine that tastes of ripe fruit, which this does. Chocolate finish. Serve with figs, almonds, or biscotti.”

We agree with the expert. It’s elegant and sophisticated. Should be savored with a special meal, and if your meal isn’t special, this will make it so. This is a Châteauneuf-du-Pape-style wine.

Morella Old Vines Primitivo, 2010

Gorgeous wine. Full of ripe fruit, currants and berries, but not a hint of sweetness. Medium body. You can almost taste the gnarl in the vine. Legs linger on the glass leaving patterns like an historic leaded window. Deep ruby red (not as black as the Primitivo Negroamaro blend). Settles in after 10 minutes and becomes noticeably rounder and even more luscious. Albero Damiano added, "the ultimo Primitivo for typical Puglian food, like orrchiette with broccoli rabe, sausage and mushrooms.”

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